Preheat oven to 375 degrees.
Collect and prepare bowls with “batter” ingredients (eggwhites/ breadcrumbs).
Slice jalapeño peppers in half lengthwise.
Under running water, scrape seeds and membranes from jalapeños.
Half each swiss wedge.
Stuff each half jalapeño with each half of a swiss wedge.
Dip the stuffed jalapeño in egg whites, followed by the panko breadcrumbs.
Place on baking sheet, top with any remaining breadcrumbs.
Spray tops of the poppers lightly with olive oil spray.
Bake for 20-25 minutes until golden brown.